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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a lighter alternative to pumpkin pie. I have not doubled this recipe, so I don't know how that would turn out, but I'd like to know if someone does. Ingredients:
1 (7 ounce) jar marshmallow creme |
1 (8 ounce) package cream cheese, softened |
1 tablespoon orange juice concentrate, thawed |
1 (14 ounce) can pumpkin puree |
1/4 cup maple syrup |
1 1/2 teaspoons ground cinnamon |
1/2 teaspoon ground nutmeg |
1 tablespoon orange juice concentrate, thawed |
1/4 cup chopped toasted pecans |
1/4 cup crushed gingersnaps |
Directions:
1. Combine the marshmallow creme, cream cheese, and 1 tablespoon orange juice concentrate in a large bowl; beat with an electric hand mixer until smooth. Stir together the pumpkin, syrup, cinnamon, nutmeg, and 1 tablespoon orange juice in a separate bowl. Fold 1/4 cup of the marshmallow creme mixture into the pumpkin mixture.
2. Beginning with the cream cheese mixture, layer 3 tablespoons of each mixture in each of four dessert cups. Chill in refrigerator for 2 hours. Top with pecans and gingersnaps before serving.
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